How To Make Slow-roasted Pork Shoulder Pernil - Best Recipe | Charleston Magazine

Ingredients

• 7 lb. pork shoulder, leaving the fat on top
• 6 cups water
• 1/2 cup dark brown sugar
• 1 cup kosher salt
• 2 limes, sliced and seeded
• 2 oranges, sliced and seeded
• 2 lemons, sliced and seeded
• 3 dried bay leaves
• 1/4 cup blended oil, made from 3 Tbs. canola oil and 1 Tbs. extra-virgin olive oil
• 1/2 cup chopped garlic
• 1/4 cup dried oregano
• 1 Tbs. smoked paprika
• 2 tsp. kosher salt
• 1 tsp. coarsely ground black pepper
• 1/4 lb. unsalted butter, at room temperature
• 1/2 cup beef or chicken stock
• 1/2 lb. unsalted butter, cubed
• 2 Tbs. cornstarch
• 1/4 cup cold water
• Kosher salt